How about the LCF recipe for tortillas? Why can't they become
wonton wrappers? They are for the most part neutral in taste
and you can shape them the way you want to. Fill and fry and
see what happens. Hey everyone .. why don't we work on it?

I just made some of Ouizoid tortillas to make egg rolls and fried a few weeks ago.
Well they don't fry well.Very limp. Then about a week ago I tried again and baked them at 375* for 25 mins in my toaster oven. Now thats the way to go. They came out crispy on the outside. really good. They would have to be baked but I think it'll work.

I found this recipe on another website. I wonder if the soy could be subbed with something else. I also checked a pack of wontons and they contained wheat flour, eggs, and I wonder if this is key, vinegar as a last ingredient, so probably just a touch. I know a lot of people can't eat soy, but I was thinking for those that can, that possibly you wouldn't be able to taste it as much if rolled thin? Or maybe try carbalose? Thoughts?

Lightly beat egg in bowl with salt. Add 1/8 cup water.
In the center of a flour well in a bowl, add the liquids, and stir in ingredients. Add water as needed. If the dough is still too dry, continue to add small amounts of water until dough is able to be handled.
Form the dough in a ball and knead. Cover and let rest for 15 minutes.
On a lightly-floured board, roll out dough into thin sheets and cut into 3 1/2″ squares. These can be refrigerated or frozen and used later if lightly dusted with soy flour prior to storing.
Makes 6 servings.

You could try looking for these dried beancurd sheets,tofu sheets...of course they are made out of soy.

I found these in my local tiny Asian market some time back, but ended up not knowing what to do with them. Then I saw lots of recipes for making spring rolls with bean curd sheet wrappers. I don't do soy as a regular thing, but might make an exception using these for spring rolls. The recipes look fantastic!

Back in the early 70's I was vegan and I made my own tofu (from soymilk I made from beans), I would make these. It was tedious for sure, but not difficult. Yuba has a wonderful taste when it is fresh, and when it was dried, we used it for "skin" for our "meat" that we made with wheat gluten, because it would brown up and crisp so nicely when soaked in a little soy sauce and oil and garlic and salt and herbs. We thought we were eating so healthfully!

By the way, yuba tastes nothing like that nasty soy flour. I bet it would be really good made with modern day soymilk from the grocery store, as it is much milder and more neutral in flavor than what I made way back when. Just have to be sure not to get the sweetened or vanilla-flavored kind.

That said, I have thyroid issues and discontinued my use of soy as the basis of my vegan diet (tofu, tempeh, natto, soymilk, etc.) when I learned of the connection about 15 years ago. But... a little yuba is tempting if I could have a low carb eggroll! (Do we see a little willpower struggle going on here?)

this is one area where the characteristics of gluten in white flour make the dish. there isn't anything that will really replace that, but you can approximate it if you are not terribly fussy. just realize it will never really be like wonton wrappers.

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this is one area where the characteristics of gluten in white flour make the dish. there isn't anything that will really replace that, but you can approximate it if you are not terribly fussy. just realize it will never really be like wonton wrappers.

So if gluten is the issue, could you substitute part of the soy/coconut/carbalose flour with vital wheat gluten and possibly achieve the same result? Sorry, I know this is an old thread, but just curious.

Now I'm wondering...what about a ouizoid tortilla thrown in a toaster oven, with a toothpick or something to hold the top together while it crisps? It for sure wouldn't be as a crispy as a wonton, but maybe, maybe something close...?

Most of us could roll the dough through our pasta rollers as thin as a wrapper.
Then cut into shape and size. Everyone I know misses wontons.
Soon as I am feeling strong, I would like to try them. Who wouldn't like a wonton
stuffed with pork or chicken, veggies and seasonings and either fried or in a dumpling
in soup.

In a food processor place the sifted Carbquik and corn starch. Add the egg yolks and whole eggs. Pulse food processor to mix the dough. Continue to pulse until the dough forms a ball around the blade.
Divide the dough into 4 balls and begin rolling the dough in all directions until the dough is very thin. Let this sit and dry about 30 minutes. Cut the dough into wonton size skins, or at his point you can also cut this into pasta noodles or sheets. Let the cut dough dry over night. Use as required.

Most of us could roll the dough through our pasta rollers as thin as a wrapper.
Then cut into shape and size. Everyone I know misses wontons.
Soon as I am feeling strong, I would like to try them. Who wouldn't like a wonton
stuffed with pork or chicken, veggies and seasonings and either fried or in a dumpling
in soup.

In a food processor place the sifted Carbquik and corn starch. Add the egg yolks and whole eggs. Pulse food processor to mix the dough. Continue to pulse until the dough forms a ball around the blade.
Divide the dough into 4 balls and begin rolling the dough in all directions until the dough is very thin. Let this sit and dry about 30 minutes. Cut the dough into wonton size skins, or at his point you can also cut this into pasta noodles or sheets. Let the cut dough dry over night. Use as required.